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Emulsion composition and structure influence the in vitro digestion of triglycerides

Abstract : Emulsions of various compositions and structures were used to study the in vitro digestion of triglycerides. Among the experimental parameters, the type of triglyceride had the greatest effect, which was explained by reduced lipolysis and fatty acid aqueous solubility in the case of triglycerides with long-chain fatty acids, especially n-3 polyunsaturated fatty acids of fish oils.
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https://hal.inrae.fr/hal-02797640
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Submitted on : Friday, June 5, 2020 - 2:58:31 PM
Last modification on : Friday, February 5, 2021 - 3:57:54 AM

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  • HAL Id : hal-02797640, version 1
  • PRODINRA : 361413

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Sebastien Marze, Anne Meynier, Loic Foucat, Marc Anton. Emulsion composition and structure influence the in vitro digestion of triglycerides. 2014. ⟨hal-02797640⟩

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